Whole Grain Mustard


I make this mustard quite often, because it’s really easy and very tasty. Here are the things you’ll need to make a small jar of whole grain mustard:

1 dl yellow mustard seeds
1 dl brown mustard seeds
2 dl vinegar (apple cider or white wine vinegar)
½ tsp salt
2-3 allspice berries, or a nip of ground allspice powder
½ tsp ground ginger
2 cloves of garlic
2-3 tsp honey
(fresh horseradish, grated)

If you’re using whole allspice berries, begin by crushing them. Put the mustard seeds, the vinegar and the allspice and the ginger in a bowl or a cup. Cover the container with a cloth. Let the mixture sit on the kitchen counter overnight. The next day, blend the mixture with the remaining ingredients in a food processor or spice grinder. Taste to see if more salt or honey is needed. If the texture is too dry, add more vinegar. When you’re happy with the taste, put the mustard in an airtight jar. You can eat the mustard right away, but the flavor gets better the longer it sits. The mustard will stay fresh for at least a month in the fridge, and most likely longer.

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